Taiwanese food is trending in New York City. I’m aware of famous dishes like lurou fan, three cup chicken or bubble tea, but otherwise my knowledge of the cuisine is pretty minimal. A recent meal at Ho Foods introduced me to the world of Taiwanese beef noodle soup, which is very much its own thing. The broth is extremely flavorful and pungent, dark and brown with powerful notes of star anise resonating throughout. You can choose from either round, udon-like noodles or thick-cut, wide ones, and I preferred the latter, as there was more texture and body to them. A bowl of this will leave you feeling warm and well-insulated for the night ahead.
Ho Foods recently launched a breakfast menu on the weekend, which has been drawing big crowds of Asian breakfast enthusiasts. If Chinese fried doughnut crullers and soy milk were staples you grew up with, then you’ll feel right at home here. You can either choose from the traditional plain cruller and soy milk or the more heavily seasoned savory soy milk cruller option. The former feels more like you’re eating pastry and milk, while the latter feels like you’re eating a salty congee.
I was disappointed to see that they weren’t offering the mantou egg sandwich that day, but I was fine settling for the egg bing crepe and the fan tuan, which I can best describe as a tasty and filling Taiwanese kim bap filled with pickles, pork “floss” and crullers. Even in the AM, a meal at Ho Foods packs a punch with rich, salted flavors. Which makes me even more curious about how this compares to a meal in Taiwan. Are people walking around in a constant state of food coma throughout the day? A trip to Taiwan is still in the works, but in the meantime, I’ll look to the recent openings in New York to be my guide.
110 E. 7th St (between 1st Ave and Ave A)
New York, NY 10009